Hey brewers!
So my recent red IPA that I was happy with, someone trying it mentioned they found it a little bit "yeasty"... not something I noticed particularly, but then maybe I'm not 100% sure what this taste is.
But, googling for how to reduce this, mostly I see "patience" being the operative word - more time in the fermenter, more time in the bottle, before drinking. Is there anything else that would help as well? Does beer gelatin help with this, if added once gravity has stabalised in the fermenter?
Anything else?
So my recent red IPA that I was happy with, someone trying it mentioned they found it a little bit "yeasty"... not something I noticed particularly, but then maybe I'm not 100% sure what this taste is.
But, googling for how to reduce this, mostly I see "patience" being the operative word - more time in the fermenter, more time in the bottle, before drinking. Is there anything else that would help as well? Does beer gelatin help with this, if added once gravity has stabalised in the fermenter?
Anything else?